Review of L. testa-derived phytonutrients with special reference to phenolics and its potential for encapsulation.

Coconut ( L.) and its value-added products are rich in medium chain triglycerides, polyphenols and flavonoids with a significant anti-oxidant potential. However, coconut and its products are underutilized for the development of nutraceuticals.

Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based "bean-to-bar" dark chocolate.

The impacts of cocoa solids and coconut sugar on the sensory perception of bean-to-bar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nib, cocoa butter, and coconut sugar for the preparation of chocolate were 35-50%, 15-30%, and 20-35%, respectively. A suitable mathematical model was used to evaluate each response.